Vantage 250 improves dough lamination

14 Apr 2015

When Corbion Caravan technical specialists introduced Vantage 250 to customers, the initial reaction had as much to do with equipment as it did with final product, the company claims. “Our customers were delighted with the improved lamination process and ease of gaining extra layers of flavour,” says Eric Spelger, scientist. “What they didn’t expect – […]

Vantage 250 improves dough lamination

http://www.dreamstime.com/stock-photos-delicious-fruit-danish-pastry-made-flour-yeast-milk-eggs-butter-image35805323When Corbion Caravan technical specialists introduced Vantage 250 to customers, the initial reaction had as much to do with equipment as it did with final product, the company claims.

“Our customers were delighted with the improved lamination process and ease of gaining extra layers of flavour,” says Eric Spelger, scientist. “What they didn’t expect – and were really happy to see – was how the dough treated with Vantage 250 relaxed and flowed better. When we included the Vantage 250, processing equipment was able to laminate twice the amount of fat/dough while at the same time reducing the stress and energy input of the sheeting equipment.”

Spelger said improving the dough machinability leads to improved volume for the finished product. In turn, the increased volume leads to a better bake, improved crust flavour development and better mouth feel for products such as Danish, croissants and crackers.

“As a label-friendly dough conditioner, Vantage 250 creates flakier pastries that are more appealing and satisfying to consumers,” said Spelger. “And the lamination advantages of Vantage 250 create stronger crackers for less breakage during production and packaging.”